| Combine sugar, shortening, molasses, and egg yolks in large mixing bowl; beat until smooth. In small bowl, add baking soda to hot water; stir until dissolved. Add to molasses mixture. Stir in flour, ginger, cinnoamon, allspice, and salt. Cover and refrigerate dough at least 2 hours. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with floured cookie cutters. (If using as ornaments, poke a hole at top with a straw.) Place on lightly greased cookie sheets about 2 inches apart. Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned around edges. Cook on wire racks. Frost with icing and decorate as desired. Makes 42 large cookies. |
